As kids we always gathered at my Me-Me's the day after Thanksgiving to "paint" Christmas cookies. So the tradition continues as my sister and I gather our kids to decorate cookies and more importantly make memories! Whether you make your sugar cookies from scratch or pick up a box mix at the grocery store, it's the painting and decorating that makes these cookies special. As a fair warning, these cookies look almost too pretty to eat, but will give some festive flair to the plate of cookies served at a holiday party, on cookie trays given to friends, or maybe even left out for Santa on Christmas Eve.
It's truly the most wonderful time of the year! Enjoy friends! xoxo
For the icing:
For every cup of 10X sugar add 1 tablespoon of meringue powder. Add water to suit the consistency you would like. It does stiffen as time goes on, so don't make the icing too far ahead and you may even need to add a little water as you go. Add food coloring to make whatever colors you would like. Of course, don't forget the sprinkles and colored sugars to add that special touch.
I use Martha Stewart’s recipe for sugar cookies, but you can use your own or even pick up a mix from the store. The fun is in the decorating!
Sugar Cookies
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wireracks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
Cook's Notes
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin.
